BEAN AND SWEET POTATO BURRITOS

Bean and Sweet Potato Burritos image

Provided by Becky Rosenthal

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 14

1 small or 1 large dark-orange sweet potato, peeled, cubed
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon ground cumin
2 teaspoons chili powder
1 teaspoon olive oil
1/2 large yellow onion, chopped
2 cloves garlic, chopped
1 can (15 oz) Old El Paso™ refried beans
1/8 teaspoon ground red pepper (cayenne)
1 tablespoon Dijon mustard
1/2 tablespoon soy sauce
6 Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
1 1/2 cups shredded smoked white Cheddar cheese (6 oz)

Steps:

Heat oven to 400°F. Line cookie sheet or shallow baking pan with foil.
In large bowl, toss cubed sweet potatoes with 1 tablespoon oil, the salt, cumin and chili powder. Spread on cookie sheet. Roast 40 to 50 minutes or until lightly browned and caramelized.
Meanwhile, in 10-inch skillet, heat 1 teaspoon oil over medium heat. Add onion and garlic; cook 5 to 10 minutes or until onion is soft and translucent. Stir in refried beans, red pepper, mustard and soy sauce. Cook and stir over medium heat until thoroughly heated. Remove from heat; set aside.
Heat tortillas as directed on package. Spread 2 to 3 tablespoons refried beans over each warm tortilla. Top each with about 2 tablespoons sweet potato chunks; sprinkle with cheese. Wrap tortilla around filling. If to be eaten within a week, place burritos in sealed container; refrigerate. To store for a longer period of time, wrap each burrito in plastic wrap and place in freezer container with tight-fitting lid; place in freezer.
To heat 1 frozen burrito, remove plastic wrap. Microwave on High 1 minute. Cut burrito in half; microwave 30 seconds longer or until center is warm.

Nutrition Facts : ServingSize 1 Serving